We just love finding new blade makers who think and operate outside the box. They might employ unusual materials or techniques, or bend the rules of classic design parameters. Either way, these are the craftspeople we are constantly seeking to add to the CKTG menu selection.
The Yamaguchi Forge was founded over 70 years ago by patriarch Ryoichiro Yamaguchi, who originally started forging and making tools like sickles, hoes, and other work tools along with kitchen knives. His son, Yoshihito Yamaguchi, is now the master blacksmith of this three-man workshop along with his son, the 3rd generation Yamaguchi, and one other craftsman.
Their shop is located in a fishing village in the Kayaki district of Nagasaki Prefecture. Because of the location they have specialized in knives for fishermen and chefs who process and cook fish.
This knife is called a Usu Deba, which means Thin Deba in English. It has the general profile and shape of a regular deba but is much thinner than the usually stout bladed knife. The blade is made from Shirogami #2 carbon steel which is laminated with a soft iron for both protection and ease of manufacturing. The cladding retains the carbon scale for that great looking kurouchi finish. A simple oval ho wood handle and plastic ferrule complete this well made and keenly priced knife.
Blacksmith: Yamaguchi Forge
Location: Kayaki district, Nagasaki, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami #2 (White #2)
Cladding: Soft Iron
Handle: Ho Wood Oval
Ferrule: Black Plastic
Weight: 2.6 ounces
Blade Length: 118 mm
Total Length: 236 mm
Spine Thickness at Base: 3.4 mm
Blade Height: 34.8 mm
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